Saturday, September 13, 2014
Super seasonal pumpkin pie
One can pumpkin mix
3/4 cup Half-and-half
Half tablespoon vanilla extract
One and one half teaspoons cloves
One teaspoon Jamaican Allspice
One teaspoon cinnamon
One teaspoon nutmeg
In a large mixing bowl thoroughly mix pumpkin, half-and-half, eggs and spices.
1 3/4 cups Himalayan flour
Five or 6 tablespoons vegetable shortening
Handful crushed ice chips
A few tablespoons ice cold water
In a large mixing bowl mix flour with vegetable shortening using a fork, as mixture starts to clump add a handful of ice chips. Continue mixing and add cold water sparingly, until mixture forms into soft dough. Then roll dough out onto floured wax paper using rolling pen. Then place in the pie crust into pan and trim edges then press the fork around edge to make nice looking crust.
Add pie mixture evenly into pie pan with crust. Bake 15 minutes at 4:20 then reduce heat to 350 degrees for 40 minutes. Remove from heat and cool on stove top for another 20 minutes, cut and serve warm. Top with vanilla ice cream, for an old fashioned experience.